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Red Wine Paste (also known as Red Wine Lees)

Sauces, Seasonings, and Spices

Red Wine Paste (also known as Red Wine Lees)
2 squares fermented red bean paste
1/4 cup cooked glutinous rice
3 Tablespoons mao tai or other hard liquor
1/2 cup Fujian rice wine such as Loh Chiew
1/2 cup Chinese brown wine such as a Shaoxing
3 ounces or a slab of brown sugar, broken into small pieces
2 teaspoons minced garlic
2 teaspoons minced ginger root
2 teaspoons rice or sweet potato flour
1 teaspoon dark soy sauce
2 or 3 drops of red food coloring
1 tangerine peel, soaked then minced very fine
1. Pour all ingredients into a blender and let stand for about fifteen minutes until the sugar is wet and dissolved. Then blend for two minutes. Do this in half minute to one minute amounts of time so that you do not burn out the motor.
2. Put the blended items into an enamel or other non-reactive metal pot and simmer on very low heat for half an hour. Cool and store in the refrigerator. This paste will keep about a month in the refrigerator or it can be frozen for up to six months.

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